Cranberry-Mustard Glazed Chicken Thighs

1. 1

   Heat cranberry sauce and water in small saucepan on low heat 5 min.

2. 2

   or until blended and heated through, stirring occasionally.

3. 3

   Stir in mustard and zest.

4. 4

   Remove from heat; cool completely.

5. 5

   Reserve 1/2 cup mixture; refrigerate for later use.

6. 6

   Pour remaining cranberry mixture over chicken in shallow glass dish; turn to coat.

7. 7

   Refrigerate 3 hours to marinate.

8. 8

   Remove chicken from marinade; discard marinade.

9. 9

   Heat oven to 400 degrees F. Place chicken on foil-lined rimmed baking sheet sprayed with cooking spray.

10. 10

    Bake 40 to 45 min.

11. 11

    or until done (165 degrees F), turning and brushing chicken with reserved cranberry mixture after 20 min.

* Per serving · 4 servings · Values may vary.

No additional tips available.